This vegan apple almond farro salad makes an ideal fall lunch or side dish. Nutty farro is tossed with crisp diced apples, sliced scallions, toasted almonds, chewy dried currants, and a sweet 'n' tangy apple-almond vinaigrette. The result is a salad with an abundance of texture and an addictive balance of sweet
Course: Salad, Side Dish
Cuisine: plant-based, Vegan
1cupuncooked farro, rinsed
2medium crisp red apples (e.g., honeycrisp, pink lady, etc.), cored and diced
1bunchscallions, well-trimmed and thinly sliced
1/2cupsliced almonds, lightly toasted*
1/3cupdried currants, raisins, or dried cranberries
1/4cupapple cider vinegar
1/4cuppure apple juice
2tablespoonsnatural almond butter, stirred well before measuring*
1 1/2 to 2tablespoonsBragg's Aminos or Tamari, to taste
Add the rinsed farro and water to a medium saucepan. Bring to a boil over high heat. Reduce the heat, cover, and simmer for 15 to 20 minutes, or until tender, stirring occasionally. Strain off excess water. Let cool slightly.
Meanwhile, prepare the apples, scallions, almonds, and currants, and add them to a large serving bowl. Once the farro has cooled slightly, add it to the serving bowl, too.
In a medium bowl, whisk together the apple cider vinegar, apple juice, almond butter, and aminos/tamari. Pour over the farro mixture and toss to coat.
This salad is best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 3 days.
*No Nuts? No Problem. To keep this salad nut-free, swap out the sliced almonds for sunflower seeds and the almond butter for sunflower butter.